Here's a vintage Coeur a la Creme recipe that's perfect for a St. Valentine's Day dessert or for serving when you want to make someone feel extra special.
Essentially, it's a no-bake, cheesecake without a crust that's formed in a heart-shaped mold and served surrounded by red strawberries or raspberries. Elegant and delicious!
Submitted by Maureen, Kansas, USA
1 pint (16 ounces) small curd cottage cheese
1 6-ounce package Philadelphia cream cheese
1 teaspoon powdered icing sugar
1/8 teaspoon almond extract
1 teaspoon vanilla
1 cup commercial sour cream
Press cottage cheese through a wire strainer and blend thoroughly with softened cream cheese. Add sour cream. Add sugar, almond extract, and vanilla. Beat thoroughly.
Pack mixture into a cheesecloth lined heart-shaped Coeur a la Creme mold. Refrigerate for at least 2 hours, or more, allowing liquid to drain out through the perforated mold.
Unmold on a small platter or cake dish, surround with sugared strawberries.
Coeur à la Crème, sometimes called the Bleeding Heart, is traditionally served surrounded by a red strawberry or raspberry sauce, though is also delicious when served topped with fresh strawberries.
This French cheesecake-like dessert is traditionally made using a perforated, heart-shaped mold made of porcelain, but if you don't have one available, a round kitchen colander or wire sieve lined with a double layer of cheesecloth will also work okay.
To remove the cheesecake from the mold, place a plate on top of the mold and carefully turn it upside down. Gently lift off the mold and peel away the cheesecloth to reveal the heart shaped dessert.